INGREDIENTS

    Filling
  • 1 cup chopped onions
  • 1-2 garlic clove , minced
  • 1 cup chicken broth
  • 1 1/2 cups peeled cubed potatoes
  • 1 1/2 cups chopped carrots
  • 1 cup broccoli florets
  • 1 (10 3/4ounce)can cream of mushroom soupor cream of chicken soupor cream of broccoli soup
  • 1 1/2 tablespoons flour
  • 2 cups chopped cooked chicken
  • 2 tablespoons fresh parsley
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon black pepper

    • Crust

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1/3 cup milk
  • 1 teaspoon italian seasoning

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Spray a large saucepan with non-stick spray.
  3. Add onions and garlic and cook over medium heat until tender, about 5 minutes.
  4. Add broth, potatoes, carrots & broccoli.
  5. Bring to a boil, and then reduce heat to med-low.
  6. Partially cover and simmer for approx 12 minutes.The potatoes should be slightly undercooked.Remove pot from heat.
  7. In a small bowl, stir together soup and flour.Add mixture to vegetables, along with chicken and remaining ingredients.Stir well and pour into a medium casserole dish.
  8. Biscuit Crust.
  9. Combine flour, baking powder, herbs and salt in mixing bowl.
  10. Using 2 knives, cut in butter until mixture resembles coarse crumbs.
  11. Stir in milk and form a ball with the dough.Add a bit more flour if dough is too sticky.
  12. Roll dough out on floured surface to fit on top of casserole.
  13. Place dough on top of chicken mixture and prick several times with fork.
  14. Bake for 25 minutes, until crust is golden brown.